Slow Cooker Eggplant Bolognese with Veggie Crumbles - Slender Kitchen
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Slow Cooker Eggplant Bolognese with Veggie Crumbles

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190
Calories 
24g
Carbs 
4g
Fat 
26g
Protein 
4
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

I have pretty much always love any combination of eggplant and tomatoes.  Eggplant parm steals my heart every time so when I set out to make a slow cooker vegetarian bolognese, I knew I wanted to start with this delicious combination.  Since it is going to cook low and slow, I like to use whole tomatoes and gently break them up both before the sauce starts and then again at the end.  I added vegetarian crumbles as well to add some protein and texture and make the sauce more substantial.  If you prefer a vegan sauce, leave out the Parmesan cheese and add about half as much nutritional yeast.

Prep Time

Slow Cooker Eggplant Bolognese with Veggie Crumbles

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1 lb. vegetarian crumbles
  • 1 U onion, diced
  • 4 U garlic cloves, minced
  • 3/4 tsp salt
  • 1/2 tsp. pepper
  • 1.5 lbs. eggplant, chopped
  • 1/2 cup vegetable broth
  • 28 oz. can whole tomatoes
  • 1/2 cup Parmesan cheese
  • 1 U bay leaf

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 190
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
8%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 6mg
2%
Sodium 1 125mg
49%
Total Carbohydrate 24g
8%
Dietary Fiber 10g
41%
Sugars 7g
Protein 26g

Directions

  1. Add everything to the slow cooker and stir together. Gently mash the tomatoes using a fork or wooden spoon.
  2. Cook for 6-8 hours on low until the eggplant completely breaks down.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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